Name: Roasted Butternut Squash and Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups butternut squash; 0.5 medium apple; 0.5 medium yellow onion; 2 cloves garlic; 0.5 tbsp olive oil; 4 oz chicken breast; 1 cup chicken bone broth; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cinnamon; 1 tbsp fresh sage

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Apple Soup

Velvety roasted butternut squash and sweet apples simmered with savory chicken and aromatic sage for a comforting, nutrient-dense bowl.

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NUTRITION

Protein

45.7g

Fat

11.9g

Carbs

53.9g

SERVINGS

1 serving

INGREDIENTS

2 cups butternut squash

0.5 medium apple

0.5 medium yellow onion

2 cloves garlic

0.5 tbsp olive oil

4 oz chicken breast

1 cup chicken bone broth

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

1 tbsp fresh sage

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash, apple slices, onion, and garlic cloves with olive oil, sea salt, and black pepper directly on the sheet.
3
Roast the vegetables for 25 to 30 minutes until the squash is fork-tender and the edges are slightly caramelized.
4
While the vegetables roast, pan-sear the chicken breast over medium heat until cooked through, then shred it into small pieces using two forks.
5
Transfer the roasted squash, apple, onion, and peeled garlic into a high-speed blender.
6
Add the chicken bone broth, ground cinnamon, and fresh sage to the blender and process until the mixture is completely smooth and creamy.
7
Pour the soup into a medium pot, stir in the shredded chicken, and simmer over medium-low heat for 5 minutes to meld the flavors before serving.